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Homemade Mayonnaise

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Makes: 16 servings adjust
Once you've had this, the storebought stuff just won't seem the same. Yes, I know, it does use a raw egg. The acidity of the mixture is such that there is very little risk of bacterial growth, assuming you know where your eggs are coming from and how they are being handled. If in doubt, you certainly may use a third cup of pasteurized liquid eggs that can be found in the dairy case of most grocery stores.



Step 1

You will need a stick blender (what I call a "boat motor") and a tall, narrow cylindrical container such as a tall 2 cup measure or a quart mason jar.


  • 1 Large Egg
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Dijon Mustard
  • 12 teaspoon Kosher Salt, as always, if using regular salt, use half.

Step 2

Put the egg, vinegar, juice, mustard, and salt in your container. Pulse it three or four times to create the starting emulsion. What you're doing is trying to get oil and water to mix. Fortunately, eggs are loaded with a substance that makes this very easy: lecithin. The neat thing about it is that half the molecule is soluble in water, while the other half is soluble in oil. So it brings the two together and creates an emulsion.


  • 1 12 cups Vegetable Oil, It matters what kind. I use canola for most applications. Corn oil or ordinary vegetable oil will also work. Use olive oil only if making Aioli, a delicious spread or dip based on mayonnaise with garlic and herbs added.

Step 3

Introduce the oil to the container all at once. Immerse the boat motor all the way to the bottom and turn it on. You will see the oil being drawn down into the mixer blades and mayonnaise starting to happen down there. When it seems like the oil has stopped moving, tilt the boat motor at an angle, against the lip of the cup (hang on to the cup with your other hand or you're going to have a big mess!). Again, the oil will start moving down and mayonnaise will keep moving up. When the oil again seems to have stopped moving, slowly withdraw the boat motor, still running, so that it incorporates the remaining oil.

Step 4

Oddly enough, leaving this to rest on the counter for even as much as an hour will not only improve the flavor, but will actually allow the acidity of the mixture to kill any potential bacterial growth. Place in a tightly covered container (such as an empty storebought mayo jar?) and refrigerate. Use within 2 weeks.
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